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Preparing the Pan

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top 1000Rose's Heavenly Cakes
Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About

Butter cakes in layer cake pans bake most evenly when encircled with cake strips (see Cake Strips). The strips serve to slow down the baking at the perimeter of the pan so that the batter rises at the same rate on the sides as in the center, preventing a peaked surface. To use one, turn the unfilled pan upside down and gently stretch the silicone strip to fit around the sides.

Line the bottom of layer cake pans with parchment rounds to ensure the complete release of the cakes, especially chocolate cakes. Coat the bottom of the pans with solid vegetable shortening before affixing the rounds. Coat the entire insides of the pans with baking spray with flour or with solid shortening and flour, tapping out any excess.

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